Offers “Marriott”

31 days agoMarriott

Chef de Cuisine

  • Hotels - Restaurants

Job description

Posting Date Sep 04, 2021 Job Number 21099626 Job Category Food and Beverage & Culinary Location Marriott Marquis City Center Doha Hotel, Omar Al Mukhtar Street, Area 61, Al Dafna, Street #850, Doha, Qatar, Qatar VIEW ON MAP Brand Marriott Hotels Resorts Schedule Full-Time Relocation? Y Position Type Management Located Remotely? N Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels, Marriott International\u2019s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you\u2019re happy, our guests will be happy. It\u2019s as simple as that. Our hotels offer a work experience unlike any other, where you\u2019ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That\u2019s The JW Treatment™. JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience \u2022 High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR \u2022 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant \u2022 Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. \u2022 Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. \u2022 Maintains food preparation handling and correct storage standards. \u2022 Recognizes superior quality products, presentations and flavor. \u2022 Plans and manages food quantities and plating requirements for the restaurant. \u2022 Communications production needs to key personnel. \u2022 Assists in developing daily and seasonal menu items for the restaurant. \u2022 Ensures compliance with all applicable laws and regulations regulations. \u2022 Follows proper handling and right temperature of all food products. \u2022 Estimates daily restaurant production needs. \u2022 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. \u2022 Checks the quality of raw and cooked food products to ensure that standards are met. \u2022 Determines how food should be presented and creates decorative food displays. Leading Kitchen Team \u2022 Supervises and coordinates activities of cooks and workers engaged in food preparation. \u2022 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. \u2022 Leads shift teams while personally preparing food items and executing requests based on required specifications. \u2022 Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. \u2022 Encourages and builds mutual trust, respect, and cooperation among team members. \u2022 Serving as a role model to demonstrate appropriate behaviors. \u2022 Ensuring and maintaining the productivity level of employees. \u2022 Ensures employees are cross-trained to support successful daily operations. \u2022 Ensures employees understand expectations and parameters. \u2022 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals \u2022 Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. \u2022 Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. \u2022 Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. \u2022 Effectively investigates, reports and follows-up on employee accidents. \u2022 Knows and implements company safety standards. Ensuring Exceptional Customer Service \u2022 Provides services that are above and beyond for customer satisfaction and retention. \u2022 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. \u2022 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. \u2022 Sets a positive example for guest relations. \u2022 Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. \u2022 Empowers employees to provide excellent customer service. \u2022 Handles guest problems and complaints. \u2022 Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities \u2022 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. \u2022 Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. \u2022 Manages employee progressive discipline procedures. \u2022 Participates in the employee performance appraisal process, providing feedback as needed. \u2022 Uses all available on the job training tools for employees. \u2022 Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities \u2022 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. \u2022 Analyzes information and evaluating results to choose the best solution and solve problems. \u2022 Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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